1. 1

   Step 1

   Cut 500 g boneless, skinless chicken thighs into bite-sized pieces.

2. 2

   Step 2

   Slice 300 g Asian eggplant into rounds and trim the ends of 150 g snow peas.

3. 3

   Step 3

   If using jarred paste, mince 2 garlic cloves, grate 1 inch ginger, and measure 1 tablespoon lemongrass paste.

4. 4

   Step 4

   Heat a pot over medium heat and sauté 4 tablespoons green curry paste (plus optional aromatics) for 1 minute until fragrant.

   Timer 1 min
5. 5

   Step 5

   Stir in 400 ml of the coconut milk and cook for 2 minutes to let the flavors meld.

   Timer 2 min
6. 6

   Step 6

   Add the chicken pieces to the pot and cook for 5 minutes until no longer pink.

   Timer 5 min
7. 7

   Step 7

   Pour in the remaining 400 ml coconut milk and 240 ml chicken broth, then bring to a simmer.

8. 8

   Step 8

   Add the sliced eggplant and 4 kaffir lime leaves. Simmer for 10 minutes until the eggplant is tender.

   Timer 10 min
9. 9

   Step 9

   Stir in the snow peas and cook for 2 minutes until bright green and crisp-tender.

   Timer 2 min
10. 10

    Step 10

    Season with 2 teaspoons sugar and 2 tablespoons fish sauce.

11. 11

    Step 11

    Stir in 1/2 cup packed Thai basil leaves and 1 tablespoon lime juice, then remove from heat.

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